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chicken shahi korma
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chicken shahi korma recipe, shahi murgh

A rich and creamy chicken gravy cooked in nuts and yogurt.
Prep Time40 mins
Cook Time40 mins
Course: chicken, Curries/Gravies
Cuisine: Hyderabadi/Indian
Servings: 3
Calories: 489kcal
Author: yummy indian kitchen


To marinate the chicken:

  • 500 gms chicken (washed well)
  • salt to taste
  • 1 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 1/2 cup yogurt/curd

Other ingredients:

  • 3 tbsp oil
  • 12 cashew nuts/ kaju
  • 12 almonds/ badam
  • 3 medium size onions, finely sliced ( deep fry these in oil as we need deep fried onions in the curry )
  • 1/2 tsp garam masala powder
  • 1/2 tsp black pepper corn powder
  • 1/4 tsp coriander powder
  • 5 mint leaves
  • 2 tbsp chopped coriander leaves
  • 3 slit green chillies
  • 1 tbsp lemon extracted juice
  • 2 cups water


To marinate the chicken:

  • Firstly, take a mixing bowl, add the chicken into it.
  • Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, yogurt to the chicken.
  • Mix everything well.
  • Marinate the chicken for 30 minutes.

Making the paste:

  • Add the almonds and cashew nuts to a blending jar, add little water and make a fine paste and keep aside for later use.

Making of the shahi chicken:

  • Take a cooking pot, add oil and heat it.
  • Add the marinated chicken into it and stir well.
  • Roast the chicken for 5-10 minutes on medium flame.
  • Keep stirring in between.
  • Add the blended fine paste of almonds and cashew nuts into the chicken.
  • Mix well.
  • Cook the masala on low heat until oil starts releasing.
  • Add 1 cup of water, add garam masala powder, coriander powder, black pepper powder and mix well.
  • Add mint leaves, coriander leaves, green chillies into the curry and mix.
  • Cook for 15-20 minutes on medium to low heat.
  • Take the deep fried onions, crush them and add into the gravy.
  • Add about a cup of water.
  • Check for salt and add if required as per taste.
  • Mix everything well.
  • Cook for 15 minutes.
  • Switch off the flame and lastly add lemon extracted juice.
  • Mix well.
  • Serve hot with roti, naan or rice.


  • As we add nut paste into the curries, care should be taken while cooking them as the masala burns at the bottom if cooked on high flame.
  • Stirring in between is necessary in order to avoid burning.
  • Instead of crushing the fried onions, one can even make a paste of it to add in place of crushed fried onions.


Calories: 489kcal | Carbohydrates: 1g | Protein: 31g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 142mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 586IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg
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